Green Olives Focaccia

Focaccia is flat bread that is oven-baked. Focaccia dough is pretty similar to pizza doughs.

You can serve Focaccia as an appetizer, snack or just table bread. Focaccia can be topped with herbs, onion, and cheese or even meet. Focaccia with Rosemary is a common focaccia style in Italian cuisine.

The main difference between pizza dough and Focaccia dough is that focaccia contain a higher quantity of yeast causing the dough to rise significantly. Also this higher quantity of yeast permits the dough to absorb a large amount of oil.

After you rolled out the dough, you need to dot the dough by creating multiple wells in the bread just by using your fingers. Spread olive oil on top either by hand or with a pastry brush before rising and baking.

Ingredients for about 10-12 servings

4 tablespoons olive oil, divided, plus more

1 cup all-purpose flour plus more for

5 cup whole wheat flour

1 tsp kosher salt, some extra for the top

1 tsp sugar

1 tbsp. active dry yeast

1/3 cup thinly sliced red onion (this time I used onion flakes)

2 tbsp. chopped fresh rosemary (I had only dry one handy)

1 tbsp. fresh oregano leaves

4 tbsp. of green olives (I used stuffed ones)

Freshly ground black pepper

Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the yeast to proofing. Add the yeast mixture and two tbsp. of olive oil to the flour and start working the dough. Add more flour if needed. Work the dough for about 5-10 minutes until is coming off your hands.

Transfer the dough to a oiled bowl. Cover loosely (with plastic wrap) and let stand in a warm area until dough has almost doubled in size. (approximately an hour)

Lined a baking sheet with parchment paper and brush it with 2 Tbsp. oil. Stretch and press dough on sheet into a rectangle slightly smaller than the sheet. Brush the top of the dough with the remaining 2 Tbsp. oil.

Preheat the oven to 475. Remove plastic wrap and dot the dough with your fingertips. Scatter onion flakes, rosemary, and oregano and stuffed mushrooms over dough; season with salt and pepper.

Bake focaccia until golden brown, 10–15 minutes. Let cool to room temperature before slicing it and enjoy it 🙂